Greek Shrimp & Rice Bowls

March 5, 2022

8 minutes

easy

4 bowls

One of the keys to sticking with a healthy eating resolution is to plan ahead to cook more meals at home. My filling and flavorful Greek Shrimp & Rice Bowls are the perfect solution! They’re wonderful to make-ahead “meal prep style” for at-work lunches and are also an easy, speedy weeknight supper. They’re equally delicious chilled or warm – plus pantry staples seriously slash prep time.

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Ingredients

Adjust Servings

	8.5 oz precooked brown rice pouch cooked according to package instructions
	2 cups chopped baby spinach
	1 lb poached or grilled shrimp
	1 cup halved grape tomatoes
	1 cup sliced roasted peppers
	1 cup quartered artichoke hearts
	1 cup canned chickpeas

Vinaigrette

	2 tablespoons olive oil
	1/4 teaspoon dried oregano
	4 teaspoon red wine vinegar
	salt and pepper to taste
	4 teaspoon warm water
	1 tablespoon Dijon mustard

Nutritional Information

353kcal Calories

25g Carbohydrates

28g Protein

14g Fat

1g Saturated Fat

285mg Cholesterol

1721mg Sodium

420mg Potassium

5g Fiber

1g Sugar

2400IU Vitamin A

40.8mg Vitamin C

228mg Calcium

4.4mg Iron

Directions

1.

Line up 4 medium bowls or storage containers.

Mark as complete

2.

Evenly divide ingredients across all 4 bowls in even piles. Whisk together vinaigrette ingredients and drizzle evenly over the top.

Mark as complete

3.

Sprinkle with optional garnishes.

Mark as complete

Notes

To make this even lower calorie and lower in carbs just swap in 2 cups of cauliflower rice for the brown rice. If your store doesn’t sell cauliflower rice, you can easily make your own by grating a head of cauliflower or pulsing florets in a food processor.

Always keep a bag of pre-cooked frozen shrimp on hand. Just run under cool water for a few minutes to defrost and they’re ready to enjoy!